Ingredients:
- 2 g high-quality Ceremonial finest:Matcha
- 60 ml soft, filtered water (approx. 70–75 °C)
- 90 ml cold spring or mineral water
- 1 pinch of sea salt flakes (tiny, really just a hint!)
- Optional: 1 pinch of vanilla extract or a knife-tip of ground tonka bean (optional choco:MAGIC)
Preparation:
Sift the matcha
Before whisking, be sure to sift the powder through a fine sieve. This prevents lumps and makes the foam silkier.
Double infusion technique
First, pour 30 ml of hot water (70–75 °C) over the powder.
– Whisk vigorously in zigzag motions with the chasen (bamboo whisk) until frothy.
– Then add the remaining hot water (30 ml) and whisk briefly again.
This creates a particularly creamy, fine-textured layer of foam.
Finish cold
– Now stir in the cold spring or mineral water.
– This makes the matcha fresher, lighter, and at the same time more complex in flavor – almost like a "Sparkling Matcha," only without carbonation.
Secret refinement
– A tiny pinch of sea salt enhances the sweetness of the matcha and makes the umami note more intense.
– For a particularly elegant touch: Stir in a pinch of vanilla extract or a trace of tonka bean. This adds depth without overpowering the delicate matcha flavor.
Tips for exceptional enjoyment
- Water quality is crucial: Soft water or slightly mineral spring water brings out the aromas better than tap water.
- Prewarm the chasen: Place the bamboo whisk in warm water before use – this makes it more flexible and produces a finer foam.
- Temperature trick: If you are unsure whether the water is too hot, simply pour it into a small bowl and let it stand for 30 seconds. This way, you won't burn either the matcha or the aroma.
- Food pairing: A piece of fresh mango or a small spoonful of dark chocolate on the side perfectly enhances the sweet-green note.
Result: A matcha that is creamy, fruitily fresh, and incredibly aromatic – far beyond the usual standard!
